Time 45m Yield 4 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat., Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally.
Number Of Ingredients 7 Steps:
In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat. Arrange in a single layer on two 15-inch x 10-inch x 1-inch baking pans coated with cooking spray. Bake, uncovered, at 425°F for 30 to 35 minutes or until tender and lightly browned, turning occasionally.
Time 40m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees F (220 degrees C). Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet. Bake in the preheated oven until tender, 20 to 30 minutes.
Yield 4 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400°F (200ºC). Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes. Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly. Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges. Let cool for 5 minutes. Garnish with chopped parsley before serving. Enjoy!
